Tag Archives: seasoning

Roast Turkey with herb stuffing

Once a year on Christmas Day l go all out and make the most delicious turkey lunch for the family. A special part of this celebration is a most gorgeous gluten free stuffing which everyone looks forward to. The leftovers are one of the highlights and an array of vegetable and salad dishes completes a most magnificent meal.

2015-12-25 13.27.20

The seasoning is bursting out of the turkey.

Buy the best quality turkey you can. This was a Free Range one which l bought Frozen and therefore had to defrost for about four days. Wash it well before cooking including the cavity.

Seasoning:

One loaf of good quality gluten free bread. I used a sunflour and quinoa variety.

A handful each of spring onion greens sliced, chopped walnuts, coconut flakes, herbs (parsley and mint).

The juice and zest of one lemon.

Pink rock salt and black pepper.

One generous tablespoon of coconut oil.

Filtered water (approximately 1/4 of a cup but use your judgement)

Anything else you have which you think might add to the flavour.

Directions: Break up the bread into pieces and place into the food processor (chopping blade). Add all ingredients and process until looking well combined.

2015-12-25 07.15.23

Ready to go into the turkey

2015-12-25 07.15.36

The turkey has been coated in olive oil and seasoned with sea salt and black pepper. I sit it on a rack with water underneath.

Spoon into the turkey cavity and pull the top of the turkey up to fit it all in.

2015-12-25 07.19.46

Cover the turkey generously with foil and place in a 180 degree celsius oven. Cook until golden and delicious which for me was about 5 hours as this was a 4.5 kg turkey. I like to remove the turkey once during cooking to baste and then remove when cooked and let sit fully covered for at least 30 minutes.

2015-12-25 12.08.20

Sensational

I cooked up lots of baked veggie dishes and salads and the best part is eating the leftovers the next day.

2015-12-26 20.45.17

Cold leftovers.

This recipe uses a loaf of gluten free bread as the base for the stuffing. I rarely eat processed gluten free foods but this recipe benefits from having the bread as the base. You could make your Paleo bread but l am o.k having this as a once a year treat and the decision is entirely a personal one. I hope you enjoyed a lovely Christmas and New Year with those closest to you.

Rolled Chicken Breast with a herb, nut and vegetable filling

I feel quite clever making this dish as it is quite fiddly, but well worth the effort. The filling is a selection of lovely flavours and textures but you can easily change the ingredients to suit your own preferences. I used two chicken breasts which meant l had enough for a hot dinner when it is first cooked and then cold with a salad the next night. Each rolled chicken breast serves three people if you have a portion as in the pictures below which highlight how important it is to balance the meal out with healthy vegetables.

2014-09-10 18.53.19

Have it cold with a salad!

2014-06-14 19.45.28

Rolled chicken served with roasted swede chips, steamed brussel sprouts and roasted pumpkin slices topped with raw organic honey and organic sesame seeds.

2014-09-09 18.55.38

Served with steamed pumpkin, brussel sprouts and cauliflower.

You can use as many chicken breast as you like but l buy the free-range breasts in a pack of two. Give them a good wash with filtered water and pat dry.

2014-09-09 16.44.16

Place the chicken breast in between two pieces of cling wrap. Put a tea towel under the chopping board in preparation for the flattening of the chicken as this will make the noise less and stop the board moving on the bench.

2014-09-09 16.46.51

Flatten the chicken so that it is a nice shape by gently pounding it with a wooden rolling pin.

Make the filling by combining all of the ingredients in a food processor, or alternatively cut and chop them by hand and mix in a bowl. Change any of the ingredients if you don’t like the flavour combination or add in some more spices. The ingredients below don’t have to be exact as long as there are a good mix of flavours.

Ingredients for the filling:

4 brussel sprouts

2 spring onion green tops

1/2 cup raw activated walnuts

1/4 cup raw activated pepitas (pumpkin seeds)

Pink rock salt and ground black pepper

1 tablespoon organic coconut oil

1/2 cup fresh parsley and mint (or any other herbs you have)

A few leaves of silverbeet(use spinach, kale or bok choy as an alternative)

2014-09-09 16.39.53

A food processor is convenient here but not essential.

Spread the filling on top of the chicken breasts.

2014-06-14 18.45.43

The free range chicken breasts flattened and topped with the filling.

2014-09-09 16.53.41

Roll the breast around the filling

Use kitchen string to gently hold the breast in place. Tie the string at each end and push in any filling that has come out. Gently lift onto a lined baking tray and drizzle with your favourite oil, pink rock salt and black pepper.

2014-06-14 18.51.38

The rolled and tied chicken breast drizzled with extra virgin olive oil, pink rock salt and black pepper.

Cover with foil and place in the oven. Cook until the chicken is golden and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out.

Another option is to pan fry the rolled chicken which will give a more golden appearance.

2014-09-09 18.24.52

Cook on a very low heat with the lid on.

2014-09-09 18.24.46

Both the oven and fry pan methods work well.

Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving.

2014-09-09 18.42.55

Golden and delicious!

There are so many fillings that would be delicious with this recipe. I am going to try a pumpkin or sweet potato filling next, but the combinations are really endless.

2014-09-09 18.48.28

Have one for dinner and the second one cold the next day. A great way to add variety to the same dish and the flavours are quite different between the warm and cold versions.

If you have enjoyed this post please share it with a friend. I also post my recipes and wellness tips daily on Instagram at holistic_paleo.

TheRawFoodStore_KitchEss_468x20

bulk wholefoods

healthy-home-water_web

Rolled Chicken Breast with a tasty herb, nut and vegetable filling

2014-06-14 19.40.41

Just out of the oven and smelling amazing!

Rolled Chicken Breast: A lovely centre piece for a main dish. 

2014-06-14 19.45.28

Rolled chicken served with roasted swede chips, steamed brussel sprouts and roasted pumpkin slices topped with raw organic honey and organic sesame seeds.

This was my first attempt at using a chicken breast like this and l was motivated by all the wonderful roulage recipes l have seen on the television show Master Chef recently. While not to the same standard it was delicious and met all my dietary requirements.

2014-06-14 18.45.43

The free range chicken breasts flattened and topped with the filling.

I flattened two free range chicken breasts by placing each one inside cling wrap and pounding with a mallet. To do this l placed cling wrap on the chopping board, placed the washed meat on top and covered it with more cling wrap. I gently pounded the meat with a kitchen mallet and you could also use a rolling pin to gently get it a bit flatter at this point. I did this for each breast separately.

I then made a delicious filling in the food processor which was a handful of raw walnuts, a couple of spring onion tops (the green parts), two large brussel sprouts, 1 tablespoon of organic coconut oil, a handful of flat leaf parsley, a small handful of pepitas, ground black salt and Pink Himalayan Crystal Salt. I processed this until it was evenly chopped and then placed half on each chicken breast. I used organic coconut oil in this mix as l do not eat dairy but if you do eat dairy then an organic grass fed butter would be very nice in its place.

2014-06-14 18.51.38

The rolled and tied chicken breast.

I pulled the two sides of the breast together and wrapped some twine (cooking string) around the chicken as in the picture above, Be sure to tie it at each end and push the filling in as you go along. Place the rolled chicken on a baking tray lined with baking paper and drizzle generously with olive oil and season with salt and pepper. Cover with foil and place in the oven. Cook until the chicken is cooked and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out. Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving. Each rolled chicken piece will serve a few people if you add vegetables or salad and l had a piece cold the next day which was lovely.

2014-06-15 12.56.15

Cold rolled chicken breast. Just as nice as when it was first cooked.

I cooked up some roasted swede chips and they were very delicious. I like their unusual taste and they were nice cold as well. Pumpkin dressed with honey and sesame seeds is really nice, but drizzle the honey on in the last five minutes and only quickly cook the sesame seeds so they don’t lose their nutrients.

I hope you enjoy this recipe. Experiment with the filling to suit your tastes and serve it with your favourite vegetables or salad.

If you have enjoyed this post please share it with a friend. I also share my recipes and wellness tips daily on Facebook, Twitter and Instagram. I would love you to follow me. Thanks Carolyn